Every sip of this Christmas liqueur feels like pure comfort. 100 g of white chocolate, Amaretto, double cream, a touch of vanilla and cinnamon. The liqueur is ready in 25 minutes, and after 24 hours in the fridge it develops its full flavour.
White chocolate, Amaretto and double cream are things you tend to have at home over Christmas anyway. The Snow Cloud is our favourite Christmas liqueur and a gift that gets requested every single year. We recommend making up the bottles in November.
Christmas Liqueur Snow Cloud with the Thermomix®
Ingredients 0 / 6 ✓
- 100 g white chocolate
- 1 vanilla pod
- 40 g sugar
- 1/2 tsp ground cinnamon
- 250 g double cream
- 250 g Amaretto
Instructions 0 / 4
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1
Chop the chocolate.
Break the white chocolate into pieces, add to the mixing bowl, chop for 5 sec / speed 6 and melt for 5 min / 50°C / speed 1.
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2
Prepare the vanilla pod.
Slit the vanilla pod lengthways, scrape out the seeds and add them to the mixing bowl together with the sugar and cinnamon.
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3
Cook the liqueur.
Set to 15 min / 90°C / speed 1 and slowly pour in the double cream and Amaretto through the lid opening.
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4
Bottle the liqueur.
Pour the liqueur into sterilised bottles, leave to cool, then store in the fridge.
Tip: Serve the liqueur warm with a dollop of whipped cream on top.
Video
Nutrition per serving
Chopping and melting white chocolate: 50°C, speed 1
Break 100 g of white chocolate into pieces and add to the mixing bowl. Chop for 5 seconds at speed 6, then melt for 5 minutes at 50°C at speed 1. The low temperature matters: white chocolate scorches faster than dark. At 50°C it melts gently and stays smooth.
Adding double cream and Amaretto slowly: 15 min, 90°C
Add the vanilla seeds (slit the pod lengthways and scrape them out), 40 g of sugar and 1/2 tsp of cinnamon. Then set to 15 minutes at 90°C at speed 1 and pour 250 g of double cream and 250 g of Amaretto slowly through the lid opening. Slowly is key: adding it too quickly will cause the chocolate to separate. Pour it in patiently and the liqueur will turn silky smooth.
24 hours in the fridge: that is when it really comes together
Pour the finished liqueur into sterilised bottles and leave to cool. Then refrigerate for at least 24 hours. During this time the flavours meld and the taste becomes rounder and more intense. It tastes good straight from the mixing bowl, but noticeably better after a day in the fridge.
If the liqueur thickens in the fridge, simply leave it at room temperature for a few minutes. If needed, thin it with a splash of Amaretto. Served warm with a dollop of whipped cream on top, it fits right in at any Christmas gathering.
Storage and bottles
Thanks to the alcohol, the liqueur keeps in the fridge for several weeks. Dark glass bottles with a tight seal work best. This quantity fills 3 to 4 small bottles. It always goes down well as a Christmas gift.
Cherry liqueur, dark chocolate or chilli
Instead of Amaretto, cherry liqueur also works for a fruitier note. Dark chocolate in place of white gives a more intense, bitter version. For a bolder twist, add a pinch of chilli. Star anise, cloves or nutmeg are also good choices for an extra winter note. Coconut milk instead of double cream makes the liqueur dairy-free.
For a full year of liqueur recipes, see our guide: The 17 Best Liqueur Recipes with the Thermomix®. Goes well with our eggnog, Christmas jam, homemade marzipan or vanilla crescent biscuits.
Can I leave out the double cream?
The double cream gives the Snow Cloud its creamy texture. Without it the liqueur will be thin and loses its character. For a vegan version, full-fat coconut milk works as a substitute.
How many bottles does one batch make?
Goes well with: Waffles, chocolate cake and butter biscuits.
Depending on bottle size, 3 to 4 bottles. We use 200 ml bottles, which gives exactly 4 gifts.
